For Passing at Parties: The Scotch Egg

Not that we need to sell you on an egg with Scotch, but as the story goes, a London department store called Fortnum & Mason claims to have invented the sausage-and-breadcrumb-enclosed snack in 1738, while developing ready-to-eat luxury meals for the Royal Court and British officersfrom its stock of game, dried fruits and spices.

Headache-Free Meals with the CSA: Zucchini Sticks

Zucchini gets a bad rap. Sure, everyone loves the squash as it first appears on the market stands, in our gardens and in our CSA shares—and the blossoms are treasured, fleeting culinary treats—but come mid-August, even the best cooks among us can suffer from serious summer squash fatigue.

The Secret to Moist Cake: How to Bake Your Berries

Other than simply letting the warm, plump bulbs burst in your mouth, blueberries make for great baking as they ooze and bleed their tart, deep purple juices into waffles, muffins or a blueberry cake we couldn’t fit into our summer issue.